Interpretive Summary: Extrusion cooking technology had been used to inactivate anti-nutrients; reduce the cooking time and the amount of gas producing carbohydrates; and to improve the nutrition, texture and flavor of the developed dry bean products. This article presents a valuable and critical review of the available information on the physical, chemical, nutritional and sensorial evaluations of dry bean flours with reduced gas-producing carbohydrates and their potential utilization as safe, convenient and healthy, directly expanded extruded snacks and ready-to-eat type products.

Technical Abstract:
Extrusion cooking technology had been used to inactivate anti-nutrients; reduce the cooking time and the concentration of complex carbohydrates; and to improve the nutritional, textural and sensorial characteristics of dry bean extrudates. This article presents a valuable and critical review of the available information on the physical, chemical, nutritional and sensorial evaluations of dry bean flours with reduced gas-producing oligosaccharides and their potential utilization as safe, convenient and healthy, directly expanded extruded snacks and RTE-type products.